3 Ripe bananas, mashed
2 eggs + 1 egg white
2 cups organic peanut butter ( I use the smooth style peanut butter)
1/3 cup real maple syrup ( I used Runamok Ginger Infused Maple Syrup)
2 TBS Black Mission Fig or Maple Aged Balsamic Vinegar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt
1 cup GF Oatmeal ( I use the 1 minute cooking type oatmeal)
1/4 cup dark chocolate chips – optional
Oven 385 degrees F (Pre-Heat oven)
Makes 12 muffins
Put Oats, sea salt, baking powder and soda in small bowl whisk together.
In larger bowl mash the bananas, add eggs, peanut butter, maple syrup and aged balsamic vinegar together whisk thoroughly. Then add oat mixture and whisk completely together.
Put in greased muffin holes, I grease with coconut oil. Bake approximately 15 minutes. Do the toothpick text at 13 minutes.
Enjoy these GF moist muffins high in fiber, protein and flavor!
Supper Bowl – Chicken, Brown Rice, Microgreens and Pineapple
Slow cooker Chicken thighs with Manzanillo UP Extra Virgin Olive Oil and Sea Salt with Mediterranean Herbs and Spices. I added 2 cups Chicken Bone Broth about an hour into the cooking process. (Note: I used the broth and the rest of the chicken for a soup with Purple carrots, fresh parsley and Napa cabbage.)
Brown Rice cooked as directed, I used organic Vegetable Broth for the liquid instead of water, adding a little more broth to make it moist. Microgreens added on top just before serving. Add fresh pineapple on the side or dice and add it to your brown rice.
Drizzle a generous amount of your favorite Olive Oil on top and serve. Deliciously Simple.
Capizzano Olive Oils & Vinegars – Pawcatuck CT and Watch Hill RI
Tomato and Nectarine Salad with Pepitas and Scallions
1 lb. Tomatoes, sliced
1 lb. Nectarines or Peaches, pitted, wedge cut
3 TB Extra Virgin Olive Oil (Limonato Fused or Picual EVOO)
3 TB fresh squeezed lime juice
Â½ tsp. Makai Sea Salt
5 cups Arugula
4 scallions, thinly sliced
4 TB StonyBrook Pepitas
1.Â Place tomatoes and nectarines or peaches in a large bowl; Whisk Extra Virgin Olive Oil and Lime juice together then drizzle on top. Sprinkle the Makai Sea Salt combine and toss gently.
- Place arugula in a large serving platter, spoon nectarine tomato mixture on top, toss gently. Sprinkle the scallions and pepitas on top. Serve immediately.Â Serve with Grilled Salmon a Peach Balsamic Spritzer! Serves 8
Olives, Tomatoes and Artichoke Salad
Fresh Tomatoes, quartered, Artichokes, halved, our ‘La Abuela’ Recipe Olives from Spain, halved and Fresh snipped flat Parsley.
Dressing: Whisk together the Garlic Infused Olive Oil with our Sofi award winning Serrano Honey vinegar. Drizzle on top of the tomatoes, artichokes and olives.
Serve with a fresh baked crusty bread and a Dry Chenin Blanc or Sicilian Lemon Balsamic Spritzer. Enjoy.